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Knives I would like to make

So, I am making a list of knives I am interested in making. Most of these types I would like to own and use myself.
Let me know what you think and if you have some other suggestions, I would love to hear it.

180mm Gyuto - done except for handle140mm Honesuki/Utility single-beveled - done except for handle240mm Sujihiki - heat treated
240mm Yanagi - thinking about it
210mm Miroshi Deba - thinking about it
225mm Gyuto (on the edge, 240mm handle to tip) - will take what I have learned from 180mm, and apply to 240mm. Haven't made plans when to start
225 Kiritsuke shape gyuto (on the edge, 240mm handle to tip) - same as above
150mm Sabaki - single-beveled
135mm Mukimono - single beveled
225mm - 270mm Gyuto/Suji with Western Handle - need to learn how to make Western handles first
270mm Kensaki Yanagi

PS: I haven't sharpened single beveled knives for some time now, so I am getting a kick from hamaguriba edge. I got to admit that recent Carter's video on how to sharpen convex edges was very helpful.

"All beauty that has no foundation in use, soon grows distasteful and needs continuous replacement with something new." The Shakers' saying.

I will make a yanagi with a kensaki tip before making a kiritsuke (single-bevel). I tried kirtsuke once and found it too difficult to master, to use effectively. I would't make one for myself, but would make one if commissioned.

M

"All beauty that has no foundation in use, soon grows distasteful and needs continuous replacement with something new." The Shakers' saying.

Yes, I always wanted a thin sabaki ever since I have learned about this type (thanks zknives!). I also like a slicer with that tip, not sure if should stick with a single bevel or make it a double-bevel.

M

"All beauty that has no foundation in use, soon grows distasteful and needs continuous replacement with something new." The Shakers' saying.

Now I had to look up what a sabaki is... Nice knife. But I am pretty much knifed out for now, no big urges to buy anything, maybe a 330 yanagi at some time. That said, your narrowed honesuki is the first knife that really caught my attention in a while. Looks like you have a nice to-do list for the near future.